Cookies And Cream Pie Food

4-INGREDIENT COOKIES AND CREAM PIE

Steps:

• Cut 10 of the cookie sandwiches in half and arrange in the bottom of the pie crust.
• Whip the cream and sugar together in a medium bowl with an electric mixer on medium-high speed until it holds stiff peaks. Pour the cream into the pie crust and smooth out into an even layer with decorate swirls on top (the back of a spoon works nicely). Crumble the remaining 5 cookies and sprinkle over the top. Cover loosely with plastic wrap and refrigerate overnight, to soften the cookies.

COOKIES 'N' CREAM PIE

Steps:

• In a large bowl, whisk cream and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping and cookies. , Spoon into crust. Freeze until firm, about 6 hours or overnight. May be frozen for up to 3 months. Remove from the freezer 10 minutes before serving.

COOKIES AND CREAM PIE

Steps:

• Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Let stand 5 min. Gently stir in whipped topping and chopped cookies.
• Spoon into crust.
• Freeze 6 hours or until firm. Remove from freezer about 15 min. before serving to soften slightly. Store leftovers in freezer.

COOKIES AND CREAM PIE

Steps:

• Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Let stand 5 min. Gently stir in whipped topping and chopped cookies.
• Spoon into crust.
• Freeze 6 hours or until firm. Remove from freezer about 15 min. before serving to soften slightly. Store leftovers in freezer.

COOKIES N CREAM ICE CREAM SHOP PIE

Steps:

• Pour milk into a large bowl; Add pudding mix and beat with wire whisk until well blended, 1 to 2 minutes; Let stand until slightly thickened; Fold whipped topping and chopped cookies into pudding mixture; Spoon into crumb crust.
• Freeze pie until firm, about 6 hours or overnight; Remove from freezer and let stand at room temperature about 10 minutes before serving to soften; Store leftover pie in the freezer.

MINT COOKIES AND CREAM COOKIE PIE

Steps:

• PREP! Preheat the oven to 350°F. Coat the baking sheet and chosen baking pan with baking spray.
• MIX THE DRY! In a medium bowl, mix the flour, cocoa powder, milk powder, salt, baking powder, and baking soda.
• MIX THE WET AND COMBINE! In a large bowl, and using a wooden spoon or sturdy rubber spatula, mix the butter and both sugars, flexing your muscles for about 2 minutes, until they are fully combined. Add the egg, mint, and vanilla and stir until combined and fluffy, about 1 minute. Add the dry mixture to the wet mixture, mixing until just combined. (If your dough is exceptionally wet-if it looks really shiny or oily-your butter was likely too hot. Throw it in the fridge for a few minutes to firm up before continuing on.)
• CHOCOLATE TIME! Fold in the white chocolate chips, chocolate chips, and crushed cookies. (Save a few tablespoons of each for the next step, though.)
• SPREAD, SPRINKLE, AND BAKE! Place the prepared baking pan on top of the baking sheet. Smoosh your dough into the bottom of the pan. Using your hands, pat the dough down evenly to the edges. Sprinkle some extra cookies and chocolate chips around the inside edge of your ring as decoration. Bake the cookie at 350°F for 18 to 20 minutes. Double-check that you set the timer; because this cookie is already dark brown it's tricky to tell by sight when it's ready to take out of the oven. The timer is your best friend! Using oven mitts, remove the baking sheet and pan from the oven and let the cookie cool completely on the baking sheet (about 25 minutes). Cut the cookie into 8 slices, like a pizza. Store the slices on a plate, wrapped well in plastic, for up to 1 week.

COOKIES AND CREAM

Steps:

• Prepare pudding as directed for pie filling; let set.
• When pudding is set, fold in whipped topping and crushed cookies. Pour pudding mixture into crust.
• Freeze overnight. Serve.

COOKIES-AND-CREAM ICE CREAM PIE

Steps:

• Finely grind cookies with melted butter in processor until moist clumps form. Press crumb mixture into 9-inch metal pie pan. Freeze 15 minutes.
• Spoon ice cream into crust, mounding in center. Freeze until ice cream is firm, about 30 minutes.
• Combine cream and corn syrup in heavy small saucepan. Bring to simmer over medium heat, whisking constantly. Remove from heat. Add chocolate and peppermint and whisk until melted and smooth. Cool to barely lukewarm, whisking occasionally, about 20 minutes. Spoon over ice cream, covering completely. Freeze until firm, about 30 minutes. (Can be made 2 days ahead. Cover; keep frozen.)

COOKIES N CREAM PIE (PAREVE)

Steps:

• 1. Thaw the whipping cream.
• 2. Whisk it in a bowl about 20 times.
• 3. Crush the oreos.
• 4. add the oreos to the cream and mix
• 5. Pour into the crust and freeze.